The Crisis Team Working Relentlessly After The Quake To Rescue Italian Heritage

“At least 296 people died in the violent shaking on Aug 24. Many more were left homeless and injured. But those few, fraught and devastating minutes also placed at risk thousands of books, dossiers and folders amassed since past earthquakes destroyed this town in 1639 and 1703. There were also countless pieces of art and artifacts in churches and museums across the earthquake zone, which touches towns in four Italian regions.”

Teaching Claudia Rankine’s ‘Citizen’

“The labor itself of ‘proving racism,’ and providing testimony is heartbreaking. Talking about it in spaces like poetry workshops, about the craft of it, breaking it down like it wasn’t about living people in that room, as though we can’t spend our entire lives with our own testimony, as though we weren’t witnessing in each poem we wrote? That just seems excruciating.”

Seven Things Brain Scientists Have Figured Out About Creativity And The Brain

As it turns out, there’s a major neuroscientific basis for the link between openness to new experience and creative thinking. Exploration is tied to the neurotransmitter dopamine, which also plays a role in motivation and learning (among other things) and “facilitates psychological plasticity, a tendency to explore and engage flexibly with new things,” the authors write.

Convincing Berkeley Students To Engage With John Calvin, Even Though They Despise Everything The Man Stood For

“In my history of Christianity course, we read a number of challenging writers. Each one I ask students to read with as much sympathy, charity and critical perspective as they can muster. But nothing outrages them – not the writings of Augustine or Erasmus or Luther – more than two or three pages of John Calvin”, the “Ayatollah of Geneva.”

There’s Now A Sixth Taste – And It Explains Why People Love Carbs

“It has long been thought that our tongues register a small number of primary tastes: salty, sweet, sour and bitter. Umami – the savoury taste often associated with monosodium glutamate – was added to this list seven years ago, but there’s been no change since then. However, this list misses a major component of our diets, says Juyun Lim at Oregon State University in Corvallis. ‘Every culture has a major source of complex carbohydrate. The idea that we can’t taste what we’re eating doesn’t make sense,’ she says.”